Chinese Sampan Chinese Sampan Teaches Much to Designers C. Andrade, Jr  The RUDDER, July 1917 C. Andrade, Jr., recently came across an old model of a Chinese sampan. It is an odd piece of work, full of interest and instructive, too. Mr. Andrade lent the model to George B. Douglas, who has taken off the lines, and these lines, pictures of the model and an article written by Mr. Andrade, are given herewith in THE RUDDER. THE accompanying lines and sail plan illustrate a very interesting model of Chinese sampan. The model from which this was taken is an authentic piece of work, evidently made by a Chinese shipbuilder, as it contains all the peculiarities of design and construction that belong to the Chinese system of naval architecture. It is a fact not generally known that the Chinese are, and for many centuries have been, very successful sailors, and the model shown herewith is a good illustration of their ability as designers. It will be noted that the lines embody many of the refinements which are found in the most up-to-date boats in the United States.

For example, the wetted surface of this model is reduced almost to the theoretical minimum for the displacement shown. There is not a single square inch of surface wasted in any projecting keel or skeg or deadwood. The sheer line of the bottom of the boat also illustrates a peculiarity which naval architects in this country have just begun to appreciate, and that is, that the run can be carried out quite full, almost to the stern, and then come up, with a sharp turn, without hurting the boat's speed in any way. This fact has been known for a number of years to the torpedo-boat builders of England, who carry their displacement curve very full, almost to the stern. The same thing is shown on the Herreshoff small steamers of the type of the Mirage, and other boats of that class, where the keel line is carried out with an easy curve, about to the point where the shaft leaves the hull, and then turns up rather sharply to the stern. This same feature accounts for the very short overhang, with strong upturned buttock lines that are found in the last two or three years' designs of the Herreshoff sailing yachts.

There is no planking across the stern of the boat, but there is a big open space somewhat like a well all the way from the transom to the heavy after bulkhead, which is shown in the sail plan and also in one of the photographs. I have known of this peculiarity of Chinese construction for many years, but only recently have I been able to evolve any theory which would account for it. This method of construction must have some great advantage, or the Chinese would not have adopted it originally, or having adopted it, would not have adhered to it for centuries, as they have. It is my belief that the purpose of this stern construction is this: It will be observed that the stern of this model is very full. The half-breadth plan shows that the waterlines are carried out to their full beam, almost to the transom.

This, of course, gives the model great stability, and also great ease in driving, but it has the disadvantage of making a stern with too great buoyancy, that is to say, if this boat were planked solid across the transom, and were driven off in a heavy following sea, the enormous surplus buoyancy of the stern would make her pitch to a dangerous degree, and would tend to bury her head. It is at this point that the reason for the peculiar stern construction becomes apparent, for it is obvious that if this boat is running off with a heavy following sea, the instant that a wave strikes her stern, a very large volume of water will be momentarily held in the space between the stern proper and the after bulkhead. In a large boat, this weight of water would probably amount to a ton or more, and the weight of this water momentarily holds down the stern and prevents it from lifting unduly on a following sea. The effect is just exactly as though a very large weight of ballast were placed in the stem of the boat. Every one knows that this is the only proper and safe way to trim a small boat when running off in a heavy following sea.

But the Chinese stern has this advantage over the permanent ballast, and that is, that the moment the sea has passed the water runs out of the space at the stern, and the boat is left light and free to travel with much greater speed than if she were loaded down with a ton or so of ballast at the stern. There is quite a marked flat portion on the bottom of the hull, so that she can go aground and rest at low tide without heeling over. Indeed, the whole boat appears to be designed for this contingency, because it will be noted that she depends for lateral plane on two features; first, a dagger-board forward, which can be lifted, and, second, a very large rudder aft, which also can be housed entirely within the hull, when not in use. It will be observed that the daggerboard contains the great essential which is necessary in a member of this type, i.e., narrow width with great depth. It is well known that the former edge of the keel, or centerboard, is what does most of the work, and the Chinese apparently have grasped this fundamental principle.

Therefore, while the daggerboard seems to have a very small lateral area, it will be noted that its area is of very high efficiency, particularly as the board is located right under the fore-foot, where it works in solid water, which is undisturbed by any portion of the hull, and which is not affected by any lateral movement that would be gathered by the hull further aft. This daggerboard has two different holes and a stop, so there are three different adjustments at which it could be carried, thus changing the balance of the boat very materially, as desired. The rudder, as is common with Chinese rudders, has five diamond-shaped holes in the blade, and the blade itself is of very thin wood. The purpose of these diamond-shaped holes is undoubtedly to permit dead water to run through to the back of the rudder blade and prevent the accumulation of dead water along the after edge of the rudder. As already stated, the rudder can be completely housed in the hull, simply by setting it straight fore-and-aft, and then drawing it up through a slot, which is cut for the purpose in the deck. This construction is shown in detail at the stern of the hull in the sail plan.

"Transom" timbers removed for clarity to show end of planks. The grey bulkhead is partially hidden behind the ends of the planks since it is located at the second section line in from the stern. A sampan will typically have a flat bow timber, often tapering from small at bottom to wider at the top - COD It will be observed, on reference to the buttock lines, that the boat carries a long and very efficient floor practically from station No.2 to the very stern of the boat. This feature will, of course, make the boat very fast on a reach, and will make her very easy to drive. It is quite apparent from a glance at the body plan that the boat will have to be weighted with a generous amount of inside ballast before she will acquire much stability, but as she is built for carrying weight, that feature is really an excellent one. The anchor is an interesting detail, as it will be noted that it is quite large, in comparison with the rest of the boat, and is made entirely of wood, the only metal being on the single fluke. It will also be noted that the stock is placed at the end of the anchor, next to the fluke, and not at the cable end.

As soon as the anchor strikes the bottom, the weight of the metal fluke brings it down, and as soon as it takes hold, the stock lies flush with the bottom, and makes an anti-fouling anchor. There are a couple of little hand windlasses of primitive type, one on each side of the mast, as shown in the half-deck plan. The mast is set in a tabernacle, so that it can be lowered when going under bridges, etc. Fig. 5: Sail Plan It will be noted that the rig is very simple, and very efficient. The mainsheet rigging is quite interesting, consisting of a single length of sheet, which is rove in an unusual manner, as will be noted from the sail plan. The wooden block through which all the parts of the sheet run has a little becket at its lower end, and this becket runs along the wooden traveler on the extreme stern. I believe that a boat built exactly on these lines, including the unusual stern construction, would make a very comfortable and useful small boat for cruising.

I can see no objection to building such a small cruiser with a jib set on a stay running to the stem-head, and a mainsail which might hang over the stern a foot or so, so as to be easily reefed. As the lines are drawn, it shows the stern a little higher than the bow. This is a peculiarity of Chinese construction, and is a feature that was common on ail old types of sailing ships, as it will be recalled that Columbus's ships, and the Half Moon, and all the sailing vessels of that time had the stern considerably higher than the bow. Many theories have been advanced for this, but modern practice, of course, has gone the other way. I suppose one reason for making the stern higher was so as to give the steersman a better view; second, so that the vessel would ride head to the wind, in case she was left to drift in a gale; and, third, to avoid the danger of being swamped by overtaking waves in a heavy sea. With this high stern, and the daggerboard down all the way, this sampan should lie head to the wind in any kind of a gale, without any sail at all.

I will be glad to hear of any boat built to these lines. Multipart Sheeting What are Sampans? (with picture) What are Sampans? Last Modified Date: 05 December 2016 Copyright Protected: Top 10 amazing movie makeup transformations The word sampan comes from two Chinese words san and pan, meaning “three boards.” This refers to the hull construction in a small skiff or boat. The sampan is smaller than the type of boat called a junk, with which it is often compared and sometimes confused. Different styles of sampan have developed to fit different purposes, meaning that a sampan is not one, specific type of boat, but a group of boats that may have modifications to fit their locale or use. The most well-known sampan, however, is one that is rather long and flat with ends that slightly curve up from the water and a some kind of roof that can provide shelter to the passengers. The sampan originated in China, but more recently, use of this type of boat has spread to other countries in East Asia and beyond.

Sampans have a particular type of hull construction that is referred to by several experts as “Chinese hull design.” The hull design generally includes three vertical partitions that create separate compartments on a vessel. The bulkheads are watertight, and the first and last may be allowed to fill with water to act as temporary ballast, steadying the boat in heavy seas. Sampans also feature a characteristic flat bottom without a keel. The traditional model is propelled by an oar or a sail and steered with a rudder. Ad While both the junk and the sampan are thought to have developed from rafts and share the distinctive Chinese hull construction and flat-bottomed design, they have some important differences. A junk may have five masts, whereas a sampan — if it has any — generally has only one. A junk is typically five times as long as a traditional sampan, and junks are considered ships, while the smaller sampans are classified as boats. Reportedly, the two vessels used to be distinguished based on whether a water buffalo could comfortably stand facing the port or bow side. If so, the vessel was a junk. If the animal could only fit by facing the stern or bow, the vessel was identified as the smaller sampan.

A number of adaptations are used to make sampans more suitable for a variety of uses. Although traditional sampans are made of wood and powered with oars and sails, recent models may be made of fiberglass and feature an inboard or outboard motor . In many cases, whether the boat is used for living, fishing, or ferrying passengers, a section of the boat is covered to create a shelter. For use as a houseboat , a galley and sleeping area is created, and there may be a shrine as well. Larger, luxury sampans are also used as transportation for sightseeing tours. Sampans are still found in southern China, where fishing communities use them as houseboats. In 1899, the first sampan was brought to Hawaii, but it arrived via Japan, picking up some Japanese design elements on the way. Sampans are also found in Malaysia, Singapore, Macau, and on the Mekong River in Vietnam, for example. With the spread of the sampan, a variety of names have evolved, including Chinese shoe-boat, kolek, and tambang.

Ad Cranks with Planks JUNKS AND SAMPANS OF THE YANGTSE SHANGHAI AND THE WHANGPOO [p 215ff] "THE HUNG-T'OU OR SHANGHAI HARBOUR SAMPAN This quaint and colourful little craft is a distinctive feature of the Shanghai Harbour. It is called the hung-t'ou or red head, because of its painted bow, but is more commonly referred to as the mu-chi, or hen boat, for its supposed resemblance to that fowl. Actually, if one were to liken it to a bird, a duck would be a better choice, for it is squat in appearance, with a turned-up tail, and rides the river like a duck. These boats are entirely Chinese in design and construction. It would seem that they owe something to Amoy influence. Their history is obscure, but the fact that they have no guild would seem to point to a comparatively recent origin. They are preferably built of Foochow pine, but if this is unavailable, softwood from Ningpo is used. The bulkheads are made of hsiang-chang , a hardwood from Kiangsi.

The timber is supplied by the merchants in the form of chang-pa-t'ung, that is to say, poles of 1 chang 8 ch'ih. These sampans are all built in or near Shanghai. The sampan illustrated in Plate No.21 is 18 feet over-all, with a beam of 5 feet and depth of 2 feet. It draws only a few inches unless loaded to capacity, when there is the minimum of freeboard. There are three bulkheads, forming four compartments. In addition, there are two half-bulkheads and four frames. The fore part is decked, leaving a cockpit amidships which is covered with a small house made of closely woven matting arranged in three overlapping sections and painted white. Click here for enlarged section. In this portion the passengers are accommodated, and actually as many as five can be carried and even more; nine, however, is about the limit. In the after compartment is the galley, that is to say, a cooking-stove.

Here, too, is the oarsman, who acts in the capacity of "owner-driver." He can, therefore, keep an eye on the meal that is cooking while he yulohs, if he is alone. If his family live on board, they also stow themselves away in this small space during working hours. In the fore compartment are stored the bedding, clothing, provisions, oil, charcoal, and extra cooking utensils. YULOH Propulsion is by means of a single yuloh, or lu, a quite original and extremely efficient implement which has already been described in detail; 13 feet in length, it is scarfed in three pieces, thus forming a gentle curve. The loom measures 2 feet 8 inches, the neck 2 feet 2 inches, and the blade 9 feet 8 inches, the overlapping portions being never less than 10 inches in length. When in operation the blade is kept very deep in the water, that is to say, 3 1/2 feet, or more than one-third of its length being below the surface, and as the face of the blade is 6 inches in width, this combination gives much increased leverage and power.

The yuloh pivots on a 3-inch bearing-pin which ends in a knob. This pin is situated on the transom, and the loom is held in place by a coir lanyard, 5 1/2 feet long, attached to a ring-bolt in the deck. The hand holding the yuloh is held at head level and rather behind, while the hand on the lanyard works across the breast. It is interesting to record that the sculler can average 41 strokes to the minute under favourable weather conditions, yielding the satisfactory speed of 8 li per hour. This type of boat is sometimes called the Ningpo sampan, and has many features in common with the Ningpo junk, such as the shape of the bow and stern, the free-flooding foremost compartment, the standard pattern of gaudy design, and, sometimes, the oculus. With the exception of the eye, which may or may not be present, these sampans are most markedly uniform in every particular, for all are of identical construction and size. Even the painted ornamentation on bow and stern hardly varies. Nevertheless, these boats fall into two definite categories, known as pang, or groups.

These are the ning-pang, or group manned by Ningpo men, and the soo-pang, or group manned by either Soochow men, men of Shanghai, or men from Kiangyin, a small town some 80 miles up the Yangtze. Even the experienced observer finds it hard to detect any difference between these two types of craft. Actually the distinguishing feature is that in the Ningpo-owned craft the bearing-pin for the yuloh is situated on the port side, which necessitates the sculler using his left hand on the oar; while in the boats operated by Soochow, Shanghai, and Kiangyin men the bearing-pin is on the starboard side and the sculler operates the yuloh with his right hand. The exponents of both methods maintain that theirs is the only reasonable mode of propulsion. The only other differences are that Ningpo men never take their wives and families afloat, as do the sampanmen from the three other localities, and that the former also, when living on board, are content to sleep in the confined space between the first half-bulkhead and the third bulkhead, which compels them to lie more or less doubled up...

The Soochow people, on the other hand, are universally popular, the women having a reputation for beauty and the men for an easy and graceful bearing. They must, moreover, have either more ingenuity or longer legs than the Ningpo men, for the sampan-dwellers sleep in pairs between the second and third bulkheads, which gives a space of 5 feet 4 inches. In the winter all the various groups sleep in the space between the first half-bulkhead and the first frame. Two sliding sections can be withdrawn from the first bulkhead to enable them to lie at full length. As already mentioned, the men of the soo-pang live in these small boats accompanied by their families. It is astonishing that so small an area can constitute a permanent home for two adults and several children while functioning in addition as a passenger-carrier. The wives and even the children of these sampan-dwellers can take their turn at the yuloh. They scornfully maintain that one reason why the women of Ningpo do not live afloat is that they suffer from seasickness and are unhandy in a boat.

These sampans, of which there are to-day the record low figure of 813, are required to register with the harbour Police of the Chinese Maritime Customs. This is done annually, usually in April. No fee is charged for registration, but the sampanmen are required each to pay 40 cents towards the cost of the paint used in numbering the boats. On the hood, on each side of the registered number of the sampan, a coloured dot will be noticed. The colour is changed each year and shows at a glance when the boat was last registered. The harbour Police record the names, addresses, and other particulars of the boatmen and insist on the boats being kept seaworthy and clean. The sampanmen claim that they belong to the Customs and are very proud of this association. For the men of the other group, the ning-pang, the Shanghai sampan forms probably as clever an adaptation of a very limited space as it is possible to find, and combines the dual purpose of a passenger-boat and a two-roomed floating dwelling with a degree of seaworthiness surprising for its size. It has, in addition, the charm of pleasing lines and bright colours.

It seems not improbable that this beautiful little craft will at no distant date vanish completely from the Whangpoo, and with it much of the romance and charm of the waterfront." In December, Craig visited the Mariners Museum in Newport News, Virginia, and discovered a Shanghai Harbor Sampan in their small craft collection. Alongside it is a Burmese sampan which just shows in some of the pictures - not enough time to take pictures of them both, and due to the lighting and how crammed the boats are, sketches would have been much handier. But here are the photos and an essay anyway. Late-breaking news: Jerry Sousa from Hong Kong is restoring some sampans and other Asian small craft and he's sent me some pictures of the basket cases. When I have a chance I'll add the scans to a third page.

See also: Iconic Hong Kong Porridge–Sampan or Boat Congee (香港艇仔粥） | GUAI SHU SHU Iconic Hong Kong Porridge–Sampan or Boat Congee (香港艇仔粥） Posted on by Kenneth Goh INTRODUCTION Hong Kong Boat or Sampan porridge is not supposed to be a luxurious version of porridge ..。。 It is supposed to be a humble down to earth porridge that was served by family who lives in the boats in Hong Kong. It has been popularized in Hong Kong and Guangzhou and become a fast food item for those who are looking for a quick serving of porridge. There is a plain porridge based and the side ingredients being served apparently is based on what is available at the time of serving. As this porridge originated from the inhabitants in the boat, it is logically that most ingredients are seafood though there are also beef and pork. The porridge that I have eaten in Hong Kong when I stay there donkey years ago are rather miserable.. What I can recalled is only the cuttlefish, peanuts and some minced meat type of ingredients that I am not aware of what it is.

The porridge are rather watery and chopped spring onion was sprinkled on top of the watery congee.. However, when I goggled for an authentic recipe, it seems that the traditional recipe have much more ingredients that what I have eaten.. I posted In Hong Kong Food group and i was told that currently what is being sold is very basic and most of the ingredients in this recipe have disappeared over the years. and my post have brought them down the memory in the good old days.. The recipe shared here are rather complete and compiled from many recipes and those ingredients that appeared in only one or two recipes will not be included .Among the items that was not included are roast duck or roast goose, jellyfish stripes, minced beef and etc.. Apparently, these were ever being included too as confirmed by a Hong Kong member.. The more common ingredients now are cuttlefish, peanuts, pigskin , some meat .. For this recipe, I am unable to give you the exact quantities in the recipe as there are too much variation. As for home cooking, you can choose the ingredients that you liked and add or minus the quantities. I definitely will not cook in such a grand scale for this humble porridge if not because it was for this recipe sharing.

The preparation flow will very much on what you used and the times you have.. I did my preparation that suits my work this morning and believing that it is the easiest and fastest. As per China Daily, it was written that : “Sampan porridge is a traditional rice-based dish, unique to Guangzhou and with a long and colourful history. As one of the most popular Cantonese snacks, it is popular for its fresh and sweet taste. It is commonly known as Tingzai Zhou in Guangzhou because the soup is served on sampans that plied Liwan Lake on the western outskirts of the city and its fresh taste is imbued with the spirit of the water villages of southern China.In the past, Litchi Bay in the western suburb of Guangzhou was a popular gathering place for men of letters and refined scholars at dusk in summer. While cruising the river, they were served with Sampan porridge (literally Boat Porridge) prepared on dedicated boats. The owners of the boats delivered bowls upon bowls of Sampan porridge on the shore and to tourist boats on the river.

Over the time Sampan Porridge has become the most famous porridge in Xiguan.” (Source: ) “广州 人称小舟为“艇仔”，艇仔粥就是这些以小艇为生，专营供应水边及船上顾客的小商贩所经营的粥品．主要配料为碎鱼肉、瘦肉、碎 油条 、 花生 、葱花，亦有加入 猪皮 、 海蜇 、 碎牛肉 、 鱿鱼 等，以粥滑软绵、芳香鲜味闻名。现在在 广州 、 香港 以至海外各地的广东粥品店，艇仔粥都是必备的食品。一种说法是一个家道中落的 广州 “西关阔少，他于经济拮据的窘境中，买了一只小艇，在荔枝湾做起了卖粥的营生。以 油炸花生米 、炸 鱿鱼丝 、炸米粉丝、生菜叶丝、 海蜇丝 、熟 猪肚 丝等作粥料，客人要吃时，就把粥料放入碗里

，临时加入新鲜 鱼片 ，冲入沸滚的味粥（这种味粥多用鸡鸭或生鱼的骨熬成），然后撒上 芫荽 、葱丝、 紫苏叶 ，最后加入一小撮虾子、几滴麻油，热腾腾、香喷喷的端到游客面前。这种粥由于在艇仔（珠江三角洲称长约4米、铺上舱板、中段或中后段有篷的小舟为“艇仔”）上出售，故被叫做“艇仔粥”。由于用料丰富，味道鲜味，深收大家欢迎．” WHAT IS REQUIRED 1-2 cups of rice (白米）* * Recommended to have STEPS OF PREPARATION In a pot of water, put the deep fried pigskin and cooked until soft.

It will took about 10-15 minutes. Dish and cut into small pieces. Use the same pot of water, put the cuttlefish , blanch in the water for 2-3 minutes. Drained and set aside. Use the same pot of water, put the fish slices, blanch for 1-2 minutes. Drain and set aside . If your fish is very thinly sliced, you can put the fish slices in the bowl and pour the hot porridge on top. If this is the case, this step is not necessary. Use the same pot of water, put the meat slices, branch for 3-4 minutes . Drain and set aside. Keep the meat juices. In a pan, put some oil and deep fried the rice vermicelli or beehoon until crispy. In hot oil, this may take less than one minute. Drain and set aside. Take away the excess oil and leave one tablespoon of oil. Pan fried the egg omelette and cut into thin stripes. Cut the you tiao into small pieces, chopped the spring onion and shred the ginger into thin stripes.

Transfer the water to a bigger pot, put the pig maw (already cooked and sold by the stores) and pork big bone, bring to boil and let it simmer for about at least 20-30 minutes.. Add additional water to at least cover the bones if required. Take out the big bone and pig maw, put rice and start cooking the porridge until the porridge is soft and the consistency that you are looking for. When the rice grain is soft, use a ladle to grind the grain against the side of pot. For this illustration, it took me about 30 minutes to get the texture that I want.. Add seasonings (suggested: salt, dashes of white pepper, sesame oil and some chicken stock ). For serving, have a bowl of hot porridge, sprinkle with some peanuts and chopped spring onion. Take a bit of each condiments and place on top of the bowl.Drizzle with additional sesame oil and white pepper if desired. The porridge is best eaten piping hot. Note: The above is my flow of preparation, you can always planned ahead to design one flow that is most suitable to your preparation. You can also boil the porridge and prepare the side items concurrently.

No water volume is mentioned to cook the porridge. However, I usually for 1 cup of rice, I used 4-5 cups of water. You can start with less water and gradually add water along the way until the consistency that you are looking for. CONCLUSION When I shared recipe, I did my researches.. I will try to share with you as detail as far as I can within my capabilities. For Chinese recipes, I will revert back to Chinese website who is much more authentic for these traditional recipes.. While this look luxurious, you can but you may not need to have so many ingredients.. To simplify it further, it is just some seafood porridge characterized by the cuttlefish and peanuts.. All others are delicious but optional. Hope you like the post today. Cheers and have a nice day. For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog. If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD . Share this: Sampan - Types of Boats Types of Boats Sampan Sampan Sampan is a traditional Chinese wooden boat that has a flat bottom and in some cases can have a shelter on it. There are many of them that are used as houses on inland waters. There are sampans that are used for transportation in coastal areas or rivers. But its traditional use is for fishing. Sampans are not seeing in open waters because they cannot survive in rough waters. The boat design is pretty similar to the punt and scow and is propelled by oars or sails.

Sampan is also known as Chinese shoe-boat. There are modern sampans that use inboard motors. Uses of the sampan River transport: this kind of boat is commonly use for transportation in the rivers of Asian Islands. In some places, there are streets that are full of sampans and rowboats. Leisure trips: there are several sampans that are available for hiring in China. House: some people use this boat as a place to live. Features The boat is not very big but not to small either. It uses oars but some modern ones use an engine as power resource and can be said that they are powerboats . There are some streets on the Asian islands where people are going to be able to find a lot of these boats on streets also providing a way to pass some rivers. sampan porridge | GUAI SHU SHU GUAI SHU SHU Guai Shu Shu is a "shu shu" that is "guai"…. Menu by Kenneth Goh INTRODUCTION Hong Kong Boat or Sampan porridge is not supposed to be a luxurious version of porridge ..。。 It is supposed to be a humble down to earth porridge that was served by family who lives in the boats in Hong Kong.

It has been popularized in Hong Kong and Guangzhou and become a fast food item for those who are looking for a quick serving of porridge. There is a plain porridge based and the side ingredients being served apparently is based on what is available at the time of serving. As this porridge originated from the inhabitants in the boat, it is logically that most ingredients are seafood though there are also beef and pork. The porridge that I have eaten in Hong Kong when I stay there donkey years ago are rather miserable.. What I can recalled is only the cuttlefish, peanuts and some minced meat type of ingredients that I am not aware of what it is. The porridge are rather watery and chopped spring onion was sprinkled on top of the watery congee.. However, when I goggled for an authentic recipe, it seems that the traditional recipe have much more ingredients that what I have eaten.. I posted In Hong Kong Food group and i was told that currently what is being sold is very basic and most of the ingredients in this recipe have disappeared over the years. and my post have brought them down the memory in the good old days..

The recipe shared here are rather complete and compiled from many recipes and those ingredients that appeared in only one or two recipes will not be included .Among the items that was not included are roast duck or roast goose, jellyfish stripes, minced beef and etc.. Apparently, these were ever being included too as confirmed by a Hong Kong member.. The more common ingredients now are cuttlefish, peanuts, pigskin , some meat .. For this recipe, I am unable to give you the exact quantities in the recipe as there are too much variation. As for home cooking, you can choose the ingredients that you liked and add or minus the quantities. I definitely will not cook in such a grand scale for this humble porridge if not because it was for this recipe sharing. The preparation flow will very much on what you used and the times you have.. I did my preparation that suits my work this morning and believing that it is the easiest and fastest. As per China Daily, it was written that : “Sampan porridge is a traditional rice-based dish, unique to Guangzhou and with a long and colourful history. As one of the most popular Cantonese snacks, it is popular for its fresh and sweet taste.

It is commonly known as Tingzai Zhou in Guangzhou because the soup is served on sampans that plied Liwan Lake on the western outskirts of the city and its fresh taste is imbued with the spirit of the water villages of southern China.In the past, Litchi Bay in the western suburb of Guangzhou was a popular gathering place for men of letters and refined scholars at dusk in summer. While cruising the river, they were served with Sampan porridge (literally Boat Porridge) prepared on dedicated boats. The owners of the boats delivered bowls upon bowls of Sampan porridge on the shore and to tourist boats on the river.

Over the time Sampan Porridge has become the most famous porridge in Xiguan.” (Source: ) “广州 人称小舟为“艇仔”，艇仔粥就是这些以小艇为生，专营供应水边及船上顾客的小商贩所经营的粥品．主要配料为碎鱼肉、瘦肉、碎 油条 、 花生 、葱花，亦有加入 猪皮 、 海蜇 、 碎牛肉 、 鱿鱼 等，以粥滑软绵、芳香鲜味闻名。现在在 广州 、 香港 以至海外各地的广东粥品店，艇仔粥都是必备的食品。一种说法是一个家道中落的 广州 “西关阔少，他于经济拮据的窘境中，买了一只小艇，在荔枝湾做起了卖粥的营生。以 油炸花生米 、炸 鱿鱼丝 、炸米粉丝、生菜叶丝、 海蜇丝 、熟 猪肚 丝等作粥料，客人要吃时，就把粥料放入碗里

，临时加入新鲜 鱼片 ，冲入沸滚的味粥（这种味粥多用鸡鸭或生鱼的骨熬成），然后撒上 芫荽 、葱丝、 紫苏叶 ，最后加入一小撮虾子、几滴麻油，热腾腾、香喷喷的端到游客面前。这种粥由于在艇仔（珠江三角洲称长约4米、铺上舱板、中段或中后段有篷的小舟为“艇仔”）上出售，故被叫做“艇仔粥”。由于用料丰富，味道鲜味，深收大家欢迎．” WHAT IS REQUIRED 1-2 cups of rice (白米）* * Recommended to have STEPS OF PREPARATION In a pot of water, put the deep fried pigskin and cooked until soft.

It will took about 10-15 minutes. Dish and cut into small pieces. Use the same pot of water, put the cuttlefish , blanch in the water for 2-3 minutes. Drained and set aside. Use the same pot of water, put the fish slices, blanch for 1-2 minutes. Drain and set aside . If your fish is very thinly sliced, you can put the fish slices in the bowl and pour the hot porridge on top. If this is the case, this step is not necessary. Use the same pot of water, put the meat slices, branch for 3-4 minutes . Drain and set aside. Keep the meat juices. In a pan, put some oil and deep fried the rice vermicelli or beehoon until crispy. In hot oil, this may take less than one minute. Drain and set aside. Take away the excess oil and leave one tablespoon of oil. Pan fried the egg omelette and cut into thin stripes. Cut the you tiao into small pieces, chopped the spring onion and shred the ginger into thin stripes.

Transfer the water to a bigger pot, put the pig maw (already cooked and sold by the stores) and pork big bone, bring to boil and let it simmer for about at least 20-30 minutes.. Add additional water to at least cover the bones if required. Take out the big bone and pig maw, put rice and start cooking the porridge until the porridge is soft and the consistency that you are looking for. When the rice grain is soft, use a ladle to grind the grain against the side of pot. For this illustration, it took me about 30 minutes to get the texture that I want.. Add seasonings (suggested: salt, dashes of white pepper, sesame oil and some chicken stock ). For serving, have a bowl of hot porridge, sprinkle with some peanuts and chopped spring onion. Take a bit of each condiments and place on top of the bowl.Drizzle with additional sesame oil and white pepper if desired. The porridge is best eaten piping hot. Note: The above is my flow of preparation, you can always planned ahead to design one flow that is most suitable to your preparation. You can also boil the porridge and prepare the side items concurrently.

No water volume is mentioned to cook the porridge. However, I usually for 1 cup of rice, I used 4-5 cups of water. You can start with less water and gradually add water along the way until the consistency that you are looking for. CONCLUSION When I shared recipe, I did my researches.. I will try to share with you as detail as far as I can within my capabilities. For Chinese recipes, I will revert back to Chinese website who is much more authentic for these traditional recipes.. While this look luxurious, you can but you may not need to have so many ingredients.. To simplify it further, it is just some seafood porridge characterized by the cuttlefish and peanuts.. All others are delicious but optional. Hope you like the post today. Cheers and have a nice day. For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.

You can also join the FOOD BLOGGERS AND FOODIES UNITED FACEBOOK GROUP and FOOD PARADISE 美食天堂 to see more recipes. I am posting my daily home cooked food in the above Facebook Group daily. I would be more than happy if you can post in the Group for the recipes that you tried from my blog. If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD . Share this: Kids History: Glossary and Terms of Ancient China History for Kids >> Ancient China Acupuncture - An ancient Chinese treatment for healing that uses needles placed in various areas of the skin. Bamboo - A fast growing grass that grows very tall and with hollow stems like a tube. The Chinese found numerous uses for bamboo including paper, buildings, furniture, and musical instruments. Buddhism - One of the three major religions of China, Buddhism originated in India. Calligraphy - A style of writing that was considered an art form using brushes to paint the characters.

Civil service - The group of people who worked for the government. People had to pass a difficult examination to earn a job in the civil service. Cocoon - A protective covering made by silkworms before they transform into moths. The fibers from silkworm cocoons are used to make silk. Confucianism - A religion or philosophy based on the teaching of Confucius. Dragon - A revered mythical creature that has the long body of a serpent, sharp teeth, four legs with sharp talons, and can fly. Dynasty - When the rule of a country is passed down to family members over a long period of time. Five Elements - The five elements of ancient Chinese philosophy are wood, fire, earth, water, and metal. They are also called the Wu Xing. Forbidden City - A giant palace built in the center of Beijing city by the Yongle Emperor of the Ming Dynasty. Great Wall - A 5500 mile long wall built along the northern border of China. It was built to keep out the Mongol invaders. Gunpowder - An important invention that was used for fireworks and weapons such as bombs and guns.

Junk - A type of Chinese sailboat that is typically flat bottomed and uses fully battened sails. Lacquer - A type of varnish used to protect items and make them more beautiful. Minister - A government official of high rank in the civil service. Mongols - The nomadic peoples of the north who often raided China. Under Genghis and Kublai Khan they captured much of China for a period of time. Nian - A legendary monster that terrorized a Chinese village until they used fireworks and noise to scare it off. Their victory over Nian is celebrated on Chinese New Year. Pagoda - A religious temple that is built as a tower with many tiers and roofs. Porcelain - A type of ceramic invented by the Chinese. It is thin, strong, and beautiful. It is often called "china" in the west. Qin Shi Huang - The first emperor of China, Qin Shi Huang united China under one rule and began the Qin dynasty. Sampan - A small narrow boat with a flat bottom that is usually 10 to 15 feet long. Silk - A luxurious material made from the cocoons of silkworms.

Silk was highly prized in ancient China and was only worn by wealthy nobles. Silk Road - A trade route that ran from northern China to Europe. Taoism - One of the three major religions or philosophies of Ancient China, Taoism follows the teachings of Lao-Tzu. Terracotta - A type of baked clay ceramic. It was used in building the 8,000 life size terracotta soldiers that were buried with Emperor Qin. Three Perfections - The Three Perfections were the three most important art forms of Ancient China: painting, poetry, and calligraphy. Three Ways - Refers to the three major philosophies of Ancient China: Confucianism, Taoism, and Buddhism. Yin and Yang - A part of the philosophy of Taoism, the yin and yang are opposites that balance each other throughout nature such as "light and dark", "hot and cold", and "male and female". Zheng He - A Chinese explorer during the Ming Dynasty. He established trade with India and Africa. For more information on the civilization of Ancient China: Overview

Question: Originating in China, a sampan is a type of what?
Answer: Boat